The thread about meal planning got me thinking about what to stock in a proper kitchen. I buy meat and produce once a week and try to avoid anything that's too ready-to-eat, so this is what I keep around:

I LOVE fresh veggies and find that I am always running out, so I make sure I keep a stash of red peppers and broccoli--they seem to last longer for me IDK. I also have a bag of kale that I plan to bake into kale chips some day. I have a dozen eggs at any time, cream, lots of cheeses, Chinese garlic chili sauce, reduced soy sauce, lots of other low carby sauces... and in my cupboard it's kind of funny because I have a ton of LUNA bars (my previous sponsor) and also gu products I will likely rarely eat or use, except for the sugar free Gu electrolytes I am saving for a hot summer day. My friends tell me when they need LUNA bars and I dole them out, but somehow I still have several cases. I also have lots of different kinds of oils, sunflower, safflower, olive, canola, peanut... in my freezer I have bags of frozen fish, frozen meats, and frozen butter. There is a stale 1/2 loaf of low carb bread that I'm not sure what to do with. I have sugar free jam that was never opened.

I have most of what's in yours, Pete, minus the berries and nut stuff (allergies), plus several types of block cheeses on top of the grated and crumbled. I also have several tubs of soft cheeses, cream cheese and Boursin cheeses.

I also have about ten different hot sauces, about five or six different chili peppers in the fridge (whole, fresh and pickled), and at least that many ground chilies and a couple of chili oils in the cupboard. I like spice.

I don't keep much in the way of snacks around, but I usually have at least one package of hard salami in the fridge. Sometimes a bag of pork rinds in the cupboard, mostly used to cook with.

I stock up on meats when there are sales on choices I like, so I almost always have at least several weeks' worth of meat in the chest freezer at any given time. I do the same with soda, even though I don't drink a ton.

I keep chicken bones and the end bits of veggies in the freezer too, waiting to be turned into broth. Then I freeze the broth into ice cubes to be added to whatever I need.

For the leeks, I had an amazing leek and cheese (smoked Gouda, IIRC) soup at a friend's house a few months back. I get you could make that LC fairly easily. It was delicious, and they said it was from a standard cookbook, maybe the Joy of Cooking?

Carbquik is my new must have storecupboard ingredient but I always keep eggs, bacon and sausages in in case I'm feeling uninspired and just want a good old Atkins fry up. I also have plenty of cheese, canned tomatoes, pesto in jars etc to go with Dreamfields pasta....which I also keep in stock and cabbage, cauli, mayonnaise, salad ingreds etc. I have cooked chicken chunks in the freezer for quick and easy meals, and coconut milk for quick curries. Nothing out of the ordinary. I have a stash of zero carb sweets but I can't have more than one or two per day or my digestive tract rebels, it's the polyols

Butter, bacon grease, roasted garlic olive oil, coconut oil, ghee, olive oil, and some other kind of oil (used to be macadamia nut, now it's flax -- for salad dressing). I also keep chicken fat and pork fat for cooking, when I have enough left over from roasting meat.

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What shall we do for this meal, Mr. Banting?
The same thing we do every meal... Try to take over the world!

Frozen meats, berries, and veggies, as well as gf bread for the kids and some dark chocolate.

Fridge: produce, spicy sausage, coconut milk that was opened, coconut yogurt for the kids, condiments, deli turkey for the kids, fancy Pellegrino water for a treat drink instead of alcohol for my husband and myself.